Description

This creamy and comforting Crockpot White Chicken Chili is an easy, flavorful meal perfect for busy days. Featuring tender shredded chicken, white beans, corn, and a blend of spices, cooked slowly to meld all flavors beautifully. Ready in just a few simple steps, it’s a perfect make-ahead dinner that’s both hearty and satisfying.

Ingredients

Scale

Protein and Dairy

1.5 lbs boneless, skinless chicken breasts
1/2 cup sour cream
1 cup shredded Monterey Jack cheese

Vegetables and Legumes

1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
1 small onion, diced
3 cloves garlic, minced
Fresh cilantro for garnish

Liquids and Seasonings

4 cups chicken broth
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prepare the Ingredients: Place the boneless, skinless chicken breasts at the bottom of your crockpot, ensuring they are evenly spaced for even cooking.
Add Remaining Ingredients: Add the drained and rinsed white beans, drained corn, diced green chiles, diced onion, minced garlic, chicken broth, cumin, oregano, salt, and black pepper to the crockpot on top of the chicken.
Cook the Chili: Cover the crockpot and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours, until the chicken is fully cooked through and tender.
Shred the Chicken: Once cooked, carefully remove the chicken breasts from the crockpot, shred them using two forks, then return the shredded chicken back into the crockpot.
Add Cream and Cheese: Stir in the sour cream and shredded Monterey Jack cheese until the cheese has melted completely and the chili is creamy.
Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve hot for a delicious and warming meal.

Notes

For a spicier chili, add additional diced green chiles or a pinch of cayenne pepper.
Use reduced-fat sour cream and cheese for a lighter version.
Crockpot cooking times may vary depending on your appliance—adjust accordingly.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
To thicken the chili, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.

Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg

Keywords: white chicken chili, crockpot chili, slow cooker recipe, easy chicken dinner, comfort food